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Carrot Ribbon Salad

Carrot Ribbon Salad

  • Author: Brian
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free, Vegan

Description

Refreshing and vibrant Carrot Ribbon Salad featuring crunchy carrot and cucumber ribbons with a zesty apple cider vinegar dressing and a sprinkle of plant-based cheese. This simple, colorful salad is perfect as a light lunch or a stunning side dish, offering bright flavors and delightful textures that are easy to prepare.

Ingredients

Scale

Vegetables

  • 3 large fresh carrots, peeled into ribbons
  • 1 medium cucumber, thinly sliced into rounds or ribbons
  • 1/4 cup fresh parsley, chopped

Dressing

  • 2 tablespoons apple cider vinegar (natural)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup (natural)
  • Salt, to taste
  • Black pepper, to taste

Toppings

  • 1/4 cup plant-based cheese (crumbled)

Optional Variations

  • 1 tablespoon toasted almonds or sunflower seeds
  • 1 tablespoon fresh citrus juice (orange or lemon)
  • Additional fresh herbs like cilantro, dill, or basil
  • Additional thinly sliced veggies like radishes, bell peppers, or zucchini ribbons
  • Pinch of chili flakes or ground cumin

Instructions

  1. Prepare the Carrot Ribbons: Wash and peel the fresh carrots, then use a vegetable peeler to create thin, long ribbons for a delicate texture and beautiful presentation.
  2. Slice the Cucumber: Wash the cucumber and slice it thinly into rounds or ribbons to complement the carrot ribbons and add crisp freshness.
  3. Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), extra virgin olive oil, maple syrup (natural), salt, and black pepper until well combined, balancing the tangy and sweet flavors to highlight the vegetables.
  4. Combine Salad Ingredients: In a large bowl, toss the carrot ribbons, cucumber slices, and chopped parsley. Pour the dressing over the salad and mix gently to coat all ingredients evenly.
  5. Add Plant-Based Cheese and Serve: Sprinkle crumbled plant-based cheese over the salad just before serving to add creaminess and richness that complement the freshness.

Notes

  • Use fresh, firm carrots to ensure ribbons hold their shape and texture.
  • Use a sharp vegetable peeler for even, clean ribbons that look appealing.
  • Taste and adjust the dressing’s vinegar and maple syrup balance to your preference.
  • Refrigerate the salad for 10-15 minutes before serving to allow flavors to meld well.
  • Serve immediately for the best crispness and vibrant color of the ribbons.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: No-cook
  • Cuisine: International

Nutrition

  • Serving Size: 1 cup
  • Calories: 110
  • Sugar: 7g
  • Sodium: 120mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Carrot Ribbon Salad, plant-based salad, vegan salad, fresh vegetable salad, gluten free salad, healthy side dish

Find it online: https://puretastekitchen.com/carrot-ribbon-salad/